Flavour Emulsion PDF
Flavour Emulsion PDF
Preparation of emulsion
Process to encapsulate flavors
Spray drying
Single Emulsion
Multiple Emulsion
0.2 – 50 mm Macroemulsions
0.01 – 0.2 mm Microemulsions
50 – 1000 nm Nanoemulsions
Oil in water emulsion (o/w) Water in oil emulsion (w/o)
Water is the dispersion medium Oil is the dispersion medium and
and oil is the dispersed phase. water is the dispersed phase.
Water soluble drugs are more Oil soluble drugs are more quickly
quickly released from o/w released from w/o emulsions .
emulsions. They are preferred for
They are preferred for formulations meant for external
formulations meant for internal use like creams.
They are greasy and not water
use as bitter taste of oils can be washable.
masked.
They are used externally to
They are non greasy and easily prevent evaporation of moisture
removable from the skin surface. from the surface of skin e.g. Cold
They are used externally to cream.
provide cooling effect e.g. W/O emulsions go not give a
vanishing cream positive conductivity test as oil is
O/W emulsions give a positive the external phase which is a poor
conductivity test as water is the conductor of electricity.
external phase which is a good
conductor of electricity.
Application of Emulsion
➢ Oral, rectal and topical administration of oils and oil-soluble
Foods/drugs.
➢ -The unpleasant taste or odor can be masked by
emulsification.
➢ - The absorption and penetration of medicament are enhanced
by emulsification.
➢ - Intramuscular injections of water-soluble drugs or vaccine to
provide slow release.
➢ - The use of sterile stable i.v emulsion containing fats,
carbohydrates and vitamins as a potential nutrition.
Selection of Emulsifying agents (emulsifiers):
➢ An emulsifying agent is any material that enhances the stability of
an emulsion (i.e. Prevention of coalescence and reducing creaming).
➢ The ideal emulsifying agent is colourless, odourless, tasteless, non-
toxic, non-irritant and able to produce stable emulsions at low
concentrations.
➢ Examples of Emulsifying agent
1. Carbohydrate Materials:
- Acacia, Tragacanth, Agar, Pectin. o/w emulsion.
2. Protein Substances:
- Gelatin, Egg yolk, Caesin o/w emulsion.
3. High Molecular Weight Alcohols:
-Stearyl Alcohol, Cetyl Alcohol, Glyceryl Mono stearate o/w emulsion,
cholesterol w/o emulsion.
-Anionic, Cationic, Nonionic
-o/w emulsion
-w/o emulsion
5. Finely divided solids
- Bentonite, Magnesium Hydroxide, Aluminum Hydroxide o/w emulsion.
Test for identification of emulsion type
➢ Dilution test (miscibility test)
➢ Staining test (dye solubility test)
➢ Conductivity measurement
➢ Fluorescence test
➢ Film theory or adsorption theory
➢ Viscosity theory
➢ Wedge theory
➢ Interfacial tension theory
Film theory or adsorption theory
➢ As per this theory, the added emulsifying agent forms a
mechanical film by getting adsorption at the interface of the
liquid and offers stability to the emulsion. However, this
theory could not explain the formation of type of emulsion.
Viscosity theory
➢ As per this theory, an increase in viscosity of an emulsion
will lead to an increase in stability. This theory failed to
explain about the milk which shows considerable stability
even though its viscosity is less.
➢ According to this theory, monovalent soap like sodium
stearate give o/w type emulsion and divalent soap like calcium
stearate give w/o type emulsion. This was explained by
successful accommodation of the soap molecules to give the
type of emulsion.
Interfacial tension theory
➢ In accordance with this theory the added emulsifying agent
reduces the interfacial tension between the oil and water
phases and thus a stable emulsion is formed. This theory could
not explain the formation of type of emulsion.
➢ An ideal emulsifying agent should posses the following
characteristics:
➢ It should be able to reduce the interfacial tension between the two
immiscible liquids.
➢ It should be physically and chemically stable , inert and
compatible with the other ingredients of the formulation.
➢ It should be non irritant and non toxic in the conc., used.
➢ It should be organoleptically inert i.e. should not impart any color
, odour or taste to the preparation.
➢ It should be able to produce and maintain the required viscosity of
the preparation.
➢ It should be able to form a coherent film around the globules of
the dispersed phase and should prevent the coalescence of the
droplet of the dispersed phase.
➢ Depending on the use, emulsions should be packed in suitable
containers. Emulsions meant for oral use are usually packed in
well filled bottles having an air tight closure.
➢ Light sensitive products are packed in amber colored bottles.
➢ For viscous emulsions, wide mouth bottles should be used. The
label on the emulsion should mention that these products have
to be shaken thoroughly before use.
➢ External use products should clearly mention on their label that
they are meant for external use only.
➢ Emulsions should be stored in a cool place but refrigeration
should be avoided as this low temperature can adversely effect
the stability of preparation.
➢ Microbial contamination may occur due to:
➢ contamination during development or production of emulsion or
during its use.
4) Phase inversion:-
➢ Phase inversion means the change of one type of emulsion
into other type, that is oil in water emulsion changes into
water in oil type and vice-versa.
i. By the addition of an electrolyte